Orange Shrimp with Bok Choy and Jasmine Rice

I love Orange Chicken from our local Chinese restaurant, but I’m not a fan of the massive water retention I experience the next day due to a ridiculously high sodium content, or the fact that I feel calorically guilty for hours after indulging. This lighter spin on a takeout classic is just the right mix of full flavor with fresh ingredients. I’ve started a new love affair with baby bok choy with its subtle sweetness and refreshing crunch. If bok choy isn’t your cup of tea, or you can’t find it at your local supermarket, it can easily be substituted for broccoli, zucchini, sugar snap peas, or any other Asian vegetable you prefer.

Orange Shrimp with Bok Choy and Jasmine Rice

Queen Bee Meg

Orange chicken is a takeout favorite, but this healthier version utilizes fresh citrus and shrimp that gives you all the Asian fast food feels, with a fraction of the calories… and you guessed it, in 30 minutes or less!

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Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Main Course

Cuisine Asian

Servings 4

Ingredients

  

• 1 lb shrimp, peeled and deveined
• 1 cup jasmine rice
• 1 orange
• 1 piece ginger, (thumb-sized)
• ¼ cup ponzu sauce
• ½ cup sweet chili sauce
• 1 clove garlic
• 2 whole baby bok choy
• 1 small red onion
• 2 scallions
• 1 pinch red pepper flakes (optional if you want spice)

Instructions

 

• In a medium-sized pot, add rice, a big pinch of salt, and two cups of water. Bring to a boil, reduce heat, cover, and cook for 15 minutes.
• Peel garlic and ginger, then mince or grate. Halve orange. Cut off and discard bulbs of bok choy. Slice stalks and leaves into 1 inch pieces. Slice scallions, keeping white and green parts separated.
• In a small bowl, squeeze juice from orange. Add ponzu sauce and sweet chili sauce. Add optional red pepper flakes if you want it spicy. Whisk together and set aside.
• Pat shrimp dry, then season with salt and pepper.
• Heat a large pan over medium high heat with a drizzle of oil. Add bok choy, red onions, and scallion whites. Add salt and pepper to taste. Cook for three minutes then move to edges of the pan to leave a large open area to cook the shrimp.
• Add shrimp to open area in the pan and cook for 2-3 minutes undisturbed. Toss together with vegetables and cook 1-2 minutes more until fully cooked.
• Add ginger and garlic. Cook for 30 seconds to 1 minute until fragrant. Add sauce, stirring frequently for 2 minutes until everything is fully coated.
• Serve over rice with scallion greens as garnish.

Keyword Shrimp, Spicy